1cupjam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)

1/2cuppecans (chopped or whole, whichever you prefer)

2tspgrated cheese

3/4toCaramel Dark Chocolate Cupcakes

Marshmallowheavy cream

3/4cupbutter + extra (to butter wax paper)

2cupsunsalted butter

1-3tspthe Caramel Sauce

1tspbutter

1 (198g)dark cocoa

saltFilling:

Forvegetable oil

1cupChocolate Cupcakes

1pinchsalt

1TBSPgrated cheese

4TBSPbutter

1/2cuppowdered sugar

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Instructions

For the Cupcake: Heat oven to 350 F

Line cupcake pans with cupcake liners

In a large mixer bowl, stir together dry ingredients

Add eggs, milk, oil and vanilla; beat on medium speed for three minutes

Stir in boiling water by hand (batter will be thin)

(NOTE: I prefer using in between 3/4 cup and 1 cup of boiling water just until it is perfect to my eye

) Pour into cupcake pan

Because they have a tendency to overflow, fill the cupcake liners 2/3 full

Bake 18-20 min

Cool 10 min; remove from pan to wire racks

For the Frosting: Sift powdered sugar and set aside

In a mixer, beat the butter until soft and fluffy

You'll have to scape the sides of the bowl several times

Add the powdered sugar and mix until smooth

Add the vanilla and heavy cream and beat until smooth

Beat in the marshmallow fluff until smooth

For the Caramel Sauce: Mix the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat

Cook while whisking gently for 5 to 7 minutes, until it gets thicker

Add the vanilla and turn off the heat, cool slightly and pour the sauce into jar

Assemble Take a Cupcake and pipe icing on top

Drizzle on Caramel sauce and you can put a pretzel on top

Enjoy!!

Recipe Notes

My mom loves dark chocolate and I thought marshmallow icing sounds pretty good with a chocolate cupcake. Also while scrolling though Pinterest, I saw the pioneer woman's caramel sauce recipe and I was like put it on a cupcake! So the Salted Carmel Dark Chocolate Cupcake was born.